Made these today. The biggest issue I had...didn't make enough. Only started with five large tomatoes, and we couldn't stop eating these. Absolutely incredible! Please make this tomato water soup you mentioned.
I LOVE tomatoes confit. It’s not just another flavor, it’s an explosion of complexity that anyone can admire. It feels like pure heaven in my mouth. Very few foods do this for me, but tomatoes confit is probably my favorite.
I'm shocked. I am keen amateur cook but wasn't expecting it to be absolutely out of this world. I have never tasted a tomato like this before and I even omitted the herbs in the garlic... I've decided I can put them into a canape with egg mayonnaise into which I added double cream. Sublime... Thanks.
And I thought I will not be cooking tomorrow. How badly mistaken I was. Hehe and I am going even for shopping I need tomatoes suitable for this tomato treat. Thank you Helen. You are changing my life.
I did something similar the last time I made pizzas at home, I keep the tomatoes in the oven (in a small clay pot with olive oil and salt) while the first 3 pizzas were being baked and eaten (a couple of hours), then for the last one I use the oil from the tomatoes instead of sauce added some mozzarella, the tomatoes and homemade basil pesto. It was delicious
Helen, thank you for the recipe. I have made it with not so beefy tomatoes, just simple ones from the supermarket. It took me 5 hours, but the result was excellent. I have expected something like sun-dried tomatoes, but it is more like rich tomato paste pieces. Umami bomb!
So people I did it. It's done. I have decide to take the option of a hit lower temperature and keep it in the oven longer. House smell sooo amazing. Burned me tongue as I could not resist to wait. It is so tasty. My beloved half committed himself to go for a shopping of tomatoes again. Helen thank you very much indeed.
i made this!!! it's so good!!! i added balsamic vinegar at the end instead of before cooking-- either way it is definitely not skipping, it really bumps things up. i used a lower oven temp though and my tomatoes never got any color on them, even after 6 hours, but they are amazingly delicious anyway. the garlic is a wonderful bonus. writing this comment is making me salivate so i think i'm going to go have some now!
Wow, Helen, *you are so right about missing Gourmet Magazine* !! The Bon Appétit vs. Gourmet decision was the mother of all no-brainers, yet Conde Nast flubbed it 😪😪. The Ruth Reichl Gourmet Cookbook is *some* comfort, but also reminds me (by their absence) that recipes weren't the only reason to love Gourmet, the wonderful food-travel articles were such a pleasure to read!
Hi Helen... love your tutorial on tomato confit. I will be trying this out on the weekend. so good... love how you talk to us... but to me in particular ... haha lol.. have a great day.
Great to see another vegan recipe! I've never been a fan of raw tomatoes, but sometimes I like them cooked and in sauces. So I've been learning to cook with them myself and find ways I enjoy them. Thanks for the help :)
I made this the other day, and finally just now ate some on toast. Delicious! I’m definitely going to make it again, but I’d like to offer up a cautionary tale: DO NOT USE SMALL, ADORABLY CRAGGY HEIRLOOM TOMATOES! I did, and it made the prep time way too long. By the time I managed to peel the skin out of every groove on each wee fruit, I was ready to throw in the towel. Plus, in the end, they lose all of their adorable cragginess! From now on, I’ll be making this with big, round tomatoes.
Thank you for doing a video about the magnificent tomatoes that we have this season. 2020 is a disaster, but the tomatoes are delicious. Also the figs.
Adam Churvis No I only use fresh. Tender. I will either eat them fresh, or I will grill them with some butter and brown sugar and serve them over vanilla ice cream with a drizzle of balsamic vinegar. Incredible. I know it sounds like a strange combination but it really works
@@519forestmonk9 Yes, a really good balsamic pairs beautifully with fresh figs. If you are ever looking to experiment with dried figs, I would suggest dried black Mission figs that are dried from new crop and therefore more pliable, and try making a fig-Armagnac coulis. Also, yesterday I was commenting about gastriques; fresh figs would go beautifully with a gastrique, which is almost what you are already doing with the brown sugar and balsamic. Give it a go and let me know what you think.
Adam Churvis Oh my goodness all of that sounds extremely delicious! I would probably have to really do some searching to find that kind of fig, but it really sounds great. Thank you for the suggestion!
I think it was Gourmet that had a recipe for slow roasted tomato crostini topped with kalamata olives & fresh mint. I made it for my first Christmas with my now husband's family & it truly was magical. Can't wait to try the technique with bigger tomatoes. (And I'm kinda kicking myself for not thinking of this idea myself!)
I was amazed at how great the dish came out! I had some very soft, old (but sweet) tomatoes that had a "floury" texture, decided to experiment on them, it was perfect! thank you!
So, I’m not the only one! 🥰 Why, oh why, did Condé Nast choose Bon Appetite over Gourmet! One of the magazine industry’s eternal questions. I scour thrift stores for old issues and the annual releases. Usually have luck. 🌺
I wish I had seen this video a week earlier! I just harvested and froze a lot of my fresh tomatoes. I will definitely try this. By the way, I like how you arranged your ending so that the referenced video thumbnails are to one side instead of plastered all over your ending shots! I wish all TH-cam creators would do that.
At least I'm not the only one that forgets to hit record sometimes 😁. That's what we get for a living dangerously Helen! Those slow roasted tomatoes look divine!
Perfect timing!!! I have 9 big juicy tomatoes I just picked from my garden this morning. Question on the olive oil. Are you using extra virgin? I always hear you shouldn't cook with it.
On the last part, it's a yes and no, I'm afraid, haha. One one hand, you shouldn't cook olive oil because it degrades in flavour, considering it's a fruit oil. On the second hand, this is a slow roasted recipe and you'll be totally clear, because it's on low heat.
Check out the episode on EVOO that Adam Ragusea did. Extra virgin olive oil actually stands up to high heat cooking quite well, and doesn’t oxidize as much as extra refined and higher smoke point oils due in part to the antioxidants that it contains.
I'm an Italian and I always cook with extravirgin olive oil, even for frying. You might check the video by Adam Ragusea on why extravirgin olive oil is still the best. The only reason is that it is expensive, so people tend to not use it in large quantities. It has nothing to do with the taste: that spiciness is GONE after cooking, as well as all of its fruity taste.
HEY!😉 Who's walking about in the background, 3:04, in his socks? hee hee😁 I just LOVE me some tomatoes, as long as my inflammation isn't acting up. NEVER give tomatoes to folks with joint pain, such as Arthritis... SERIOUSLY.
Looks great. Although removing seeds is against my cooking principles, and already removing the skin hurts me. In general I'm not a fan of removing any edible part from any vegetables.
wow -- this is the first time someone asked me for dishes that use prunes instead of how they can leave prunes out of a dish :) Yes, I have a ton. th-cam.com/video/SHGszEzEjBM/w-d-xo.html (red cabbage and prune salad) th-cam.com/video/AlAkkXFPRKE/w-d-xo.html (chicken with prunes) th-cam.com/video/hpWtfM0DRzI/w-d-xo.html (this is a duck video, but in it I make a prune saurkraut)
Wow those are enormous tomatoes! Quite different looking to the ones we have in New Zealand. I have a lot of ripe cherry tomatoes and other medium sized ones - grew a few plants this year and so many ripe at once now. I might try a more general slow roast method because I like the skins and seeds in there. Interested to try this sometime though perhaps if I find some this big!
It is beautiful way to use tomatoes. Thank you for another perfect recipe. I made one yesterday but alas I oversalted it. What would be a rough amount of salt per pound of tomatoes for this recipe? I still have a lot of tomatoes so I want to make it again. And oversalted ones probably end up in borsch :)
I have no idea about the amount of salt. I go by eye when I cook. I would suggest being extra conservative with salt since they shrink a lot. If they are not salty enough in the end, just add a bit more after they are done.
"some other preparation"... I wish there was a channel dedicated to how to use the stuff everyone else throws in the bin - not knowing how to use the discard pile stops me from trying almost everything. I hate waste
Usually we just throw all that stuff in a plastic freezer bag and freeze it to make stock later. Celery tops and root ends, carrot peels, root ends of onions, chicken bones, etc. Once the bag is full, toss it in a pot and simmer it for a good long time. Strain out all the bits, and add salt to taste.
There is. Claire Lower is the food editor for Lifehacker/Skillet. She does a regular series called “Eating Trash with Claire”. She’s done a post on using tomato skins.
Made these today. The biggest issue I had...didn't make enough. Only started with five large tomatoes, and we couldn't stop eating these. Absolutely incredible! Please make this tomato water soup you mentioned.
I LOVE tomatoes confit. It’s not just another flavor, it’s an explosion of complexity that anyone can admire. It feels like pure heaven in my mouth. Very few foods do this for me, but tomatoes confit is probably my favorite.
Did this with some very cheap, very bad tomatoes from Aldi today, and it made them incredible!!!
thanks for trying this recipe. it even works with canned tomatoes :)
I'm shocked. I am keen amateur cook but wasn't expecting it to be absolutely out of this world. I have never tasted a tomato like this before and I even omitted the herbs in the garlic... I've decided I can put them into a canape with egg mayonnaise into which I added double cream. Sublime... Thanks.
And I thought I will not be cooking tomorrow. How badly mistaken I was. Hehe and I am going even for shopping I need tomatoes suitable for this tomato treat. Thank you Helen. You are changing my life.
I did something similar the last time I made pizzas at home, I keep the tomatoes in the oven (in a small clay pot with olive oil and salt) while the first 3 pizzas were being baked and eaten (a couple of hours), then for the last one I use the oil from the tomatoes instead of sauce added some mozzarella, the tomatoes and homemade basil pesto. It was delicious
Best tomato EVER! Made this recipe today and LOVED it!
I really like your vivid description of the texture and taste of the tomato. It is almost like you can taste it on screen. 😋😋
Helen, thank you for the recipe. I have made it with not so beefy tomatoes, just simple ones from the supermarket. It took me 5 hours, but the result was excellent. I have expected something like sun-dried tomatoes, but it is more like rich tomato paste pieces. Umami bomb!
so glad your tomatoes turned out well :)
So people I did it. It's done. I have decide to take the option of a hit lower temperature and keep it in the oven longer. House smell sooo amazing. Burned me tongue as I could not resist to wait. It is so tasty. My beloved half committed himself to go for a shopping of tomatoes again. Helen thank you very much indeed.
so glad it worked out well :)
“The Chutzpah to play God in the kitchen.” I LOVE this quote. And yes, I’m French 😂👍🏻
i made this!!! it's so good!!! i added balsamic vinegar at the end instead of before cooking-- either way it is definitely not skipping, it really bumps things up. i used a lower oven temp though and my tomatoes never got any color on them, even after 6 hours, but they are amazingly delicious anyway. the garlic is a wonderful bonus. writing this comment is making me salivate so i think i'm going to go have some now!
so glad your tomatoes turned out well :)
Wow, Helen, *you are so right about missing Gourmet Magazine* !! The Bon Appétit vs. Gourmet decision was the mother of all no-brainers, yet Conde Nast flubbed it 😪😪. The Ruth Reichl Gourmet Cookbook is *some* comfort, but also reminds me (by their absence) that recipes weren't the only reason to love Gourmet, the wonderful food-travel articles were such a pleasure to read!
Hi Helen... love your tutorial on tomato confit. I will be trying this out on the weekend. so good... love how you talk to us... but to me in particular ... haha lol.. have a great day.
Great to see another vegan recipe! I've never been a fan of raw tomatoes, but sometimes I like them cooked and in sauces. So I've been learning to cook with them myself and find ways I enjoy them. Thanks for the help :)
I love your channel and feel like I'm here all the time.
I made this the other day, and finally just now ate some on toast. Delicious! I’m definitely going to make it again, but I’d like to offer up a cautionary tale: DO NOT USE SMALL, ADORABLY CRAGGY HEIRLOOM TOMATOES! I did, and it made the prep time way too long. By the time I managed to peel the skin out of every groove on each wee fruit, I was ready to throw in the towel. Plus, in the end, they lose all of their adorable cragginess! From now on, I’ll be making this with big, round tomatoes.
glad it was tasty. I agree about adorable craggy tomatoes. I buy the huge smooth ones for this.
I tried 250° and it has been an all day project. I hope the dish tastes good. I used a peck of tomatoes. They look beautiful.
I have made these and they are so good. My family ate them up and my house smelled amazing!
Your voice is ASMR
Great video!!! I’ve missed you!!! I got spoiled by the weekly videos.
I missed you all too! I was on vacation for a couple of weeks :)
Oh Helen, another one I must do, thank you. Make those tomato skins into tomato powder to sprinkle on everything.
How.??!!!
@@marwaulhaq89 dehydrate then blend
Summer tomato season.... this recipe is very timely! Looks fabulous! Thank you!
This is the first video of yours I’ve seen and I’m so into these tomatoes I’ve hit subscribe!
Thank you for doing a video about the magnificent tomatoes that we have this season. 2020 is a disaster, but the tomatoes are delicious. Also the figs.
What kind of figs are your favorites? Also, do you use more dried than fresh?
Adam Churvis No I only use fresh. Tender. I will either eat them fresh, or I will grill them with some butter and brown sugar and serve them over vanilla ice cream with a drizzle of balsamic vinegar. Incredible. I know it sounds like a strange combination but it really works
@@519forestmonk9 Yes, a really good balsamic pairs beautifully with fresh figs. If you are ever looking to experiment with dried figs, I would suggest dried black Mission figs that are dried from new crop and therefore more pliable, and try making a fig-Armagnac coulis. Also, yesterday I was commenting about gastriques; fresh figs would go beautifully with a gastrique, which is almost what you are already doing with the brown sugar and balsamic. Give it a go and let me know what you think.
Adam Churvis Oh my goodness all of that sounds extremely delicious! I would probably have to really do some searching to find that kind of fig, but it really sounds great. Thank you for the suggestion!
@519 Forestmonk you are making me hungry :)
Helen, I made this yesterday and they turned out amazing. Absolutely amazing. Thank you🌻🌼🌷🌷🌷😋
so glad they come out well :)
I think it was Gourmet that had a recipe for slow roasted tomato crostini topped with kalamata olives & fresh mint. I made it for my first Christmas with my now husband's family & it truly was magical. Can't wait to try the technique with bigger tomatoes. (And I'm kinda kicking myself for not thinking of this idea myself!)
This dish looks amazing! Thanks. Give me a reason to plant a few more tomato plants.
Delicious!! Thanks Helen!
I was amazed at how great the dish came out!
I had some very soft, old (but sweet) tomatoes that had a "floury" texture, decided to experiment on them, it was perfect! thank you!
so glad it worked!
One of your best! Love the way you produce your videos. Thanks!
So glad I found your channel! Binging on amazing recepies! So delicious and simple... my favorite! Today I'm trying this one
I miss Gourmet too, I believe it was Laurie Colwin who wrote the article in Gourmet about slow roasted tomatoes.
Gorgeous with scrambled eggs!
Oh yes! my favorite breakfast is avocado toast topped with these tomatoes and a poached egg
Or even better: the delicate and creamy French style classic rolled omelet as the texture suits the confit tomato decadence magnificently.
I do this, then use a blender and turn them into a tomato "jam" - which goes on to hamburgers to take them to next level flavor bombs.
So, I’m not the only one! 🥰 Why, oh why, did Condé Nast choose Bon Appetite over Gourmet! One of the magazine industry’s eternal questions. I scour thrift stores for old issues and the annual releases. Usually have luck. 🌺
I LOVE that trader joes balsamic
This is so delicious!
Thank you for sharing Helen, great recipe. I prefer to bake it in glass container, my oven burns quote quickly. Best.
I wish I had seen this video a week earlier! I just harvested and froze a lot of my fresh tomatoes. I will definitely try this. By the way, I like how you arranged your ending so that the referenced video thumbnails are to one side instead of plastered all over your ending shots! I wish all TH-cam creators would do that.
I bet this would work with frozen tomatoes :)
At least I'm not the only one that forgets to hit record sometimes 😁. That's what we get for a living dangerously Helen!
Those slow roasted tomatoes look divine!
No awful puns this time? Im shocked!
Perfect timing!!! I have 9 big juicy tomatoes I just picked from my garden this morning. Question on the olive oil. Are you using extra virgin? I always hear you shouldn't cook with it.
On the last part, it's a yes and no, I'm afraid, haha.
One one hand, you shouldn't cook olive oil because it degrades in flavour, considering it's a fruit oil. On the second hand, this is a slow roasted recipe and you'll be totally clear, because it's on low heat.
Yes, extra virgin. You can totally cook with it, especially on fairly low heat that I use in this recipe.
Check out the episode on EVOO that Adam Ragusea did. Extra virgin olive oil actually stands up to high heat cooking quite well, and doesn’t oxidize as much as extra refined and higher smoke point oils due in part to the antioxidants that it contains.
I'm an Italian and I always cook with extravirgin olive oil, even for frying. You might check the video by Adam Ragusea on why extravirgin olive oil is still the best.
The only reason is that it is expensive, so people tend to not use it in large quantities. It has nothing to do with the taste: that spiciness is GONE after cooking, as well as all of its fruity taste.
HEY!😉 Who's walking about in the background, 3:04, in his socks? hee hee😁
I just LOVE me some tomatoes, as long as my inflammation isn't acting up. NEVER give tomatoes to folks with joint pain, such as Arthritis... SERIOUSLY.
These tomatoes make the absolute best BLT sandwiches!
I love you...and you are right...I miss Gourmet Mag!!!!!
Thank you, Helen! Looks tres manifique! 😘
These do look delicious. I’d like to can them but...cannot find instructions I am comfortable with.
Where did you get your necklace? It’s so lovely
Looks great. Although removing seeds is against my cooking principles, and already removing the skin hurts me. In general I'm not a fan of removing any edible part from any vegetables.
Helen, I am allergic to balsamic vinegar. Do you have a recommendation for a substitute?
Thank you Helen !
You could also make a tomato soup from these tomatoes.
Really lovely dish, thank you. Do you have any nice dishes that use prunes?
wow -- this is the first time someone asked me for dishes that use prunes instead of how they can leave prunes out of a dish :) Yes, I have a ton.
th-cam.com/video/SHGszEzEjBM/w-d-xo.html (red cabbage and prune salad)
th-cam.com/video/AlAkkXFPRKE/w-d-xo.html (chicken with prunes)
th-cam.com/video/hpWtfM0DRzI/w-d-xo.html (this is a duck video, but in it I make a prune saurkraut)
Wow those are enormous tomatoes! Quite different looking to the ones we have in New Zealand. I have a lot of ripe cherry tomatoes and other medium sized ones - grew a few plants this year and so many ripe at once now. I might try a more general slow roast method because I like the skins and seeds in there.
Interested to try this sometime though perhaps if I find some this big!
these are beefsteak tomatoes
I saw this in a manga Series "foodwars shukudeki" ... must try it now
Never tried this before! It looks so delicious! 😍👅😵😱❤️👍
so much work!! i prefer just stewed tomatoes
It is beautiful way to use tomatoes. Thank you for another perfect recipe. I made one yesterday but alas I oversalted it. What would be a rough amount of salt per pound of tomatoes for this recipe? I still have a lot of tomatoes so I want to make it again. And oversalted ones probably end up in borsch :)
I have no idea about the amount of salt. I go by eye when I cook. I would suggest being extra conservative with salt since they shrink a lot. If they are not salty enough in the end, just add a bit more after they are done.
Nice thanks 😍👍
An amazing topping for pizza.
Wow!
Does this freeze well?
Balsamic vinegar with some cottage cheses and fresh basil
This looks incredible!!! Can you use the tomatoes on top of pasta or pizza?!
absolutely not! just kidding ;) of course you can. You can use them on top of anything you want.
Wow looks amazing! Can I “sous vide” then and put them in the freezer!
No browning with Sous vide...no go
i wouldn't do sous-vide. no browning, and no water evaporation, so it would just be a watery mess.
I'm excited to make these with some steak.
Use a spoon to remove the seeds, it is far more hygienic. Roma tomatoes (also known as plum tomatoes) are much better quality for this recipe.
I'm thinking tomato confit BLT maybe.
YES! with avocado :) that would be totally wicked!
Hi Helen, If adding the mozzarella and the end would you melt it or serve it sliced cold or cool?
Thank you.
I wouldn't melt it. I would slice room temp buffalo mozzarella and add it on top of room temp or warm tomatoes.
@@helenrennie perfect, thank you.
Would it be terrible if I kept the skin on? I just hate waste
They would make great compost
can i just leave the seeds in? Thx :)
of course you can! it's like tags on clothing. if it doesn't bother you, leave it on. I am the kind of person who cuts of tags on all my shirts ;)
Is there any way to print this recipe?
copy the description below the video into a google doc or editor of your choice and print.
Did U use convection?
no, I didn't
Is this better on a rimmed baking sheet, or in a smaller dish so everything is tight together?
both will work, but the timing will be different. it will go faster and you'll get more browning if tomatoes aren't as tight together.
Who da hell gave this a thumb down
Where have you been woman?!
Mam kindly making video jelepeno shoes
Sly, very sly Helen, that comment about Bon Appetit. You're sharp too sharp for school.
Looks great but it’s not confit
"some other preparation"... I wish there was a channel dedicated to how to use the stuff everyone else throws in the bin - not knowing how to use the discard pile stops me from trying almost everything. I hate waste
Usually we just throw all that stuff in a plastic freezer bag and freeze it to make stock later. Celery tops and root ends, carrot peels, root ends of onions, chicken bones, etc. Once the bag is full, toss it in a pot and simmer it for a good long time. Strain out all the bits, and add salt to taste.
There is. Claire Lower is the food editor for Lifehacker/Skillet. She does a regular series called “Eating Trash with Claire”. She’s done a post on using tomato skins.
Thank you sexy!
Talking too much